Search

It’s that time again – Recipe Redux time! This month’s theme was “Sowing Seeds”, meaning incorporating seeds in an original recipe. I had been hankering for perfecting salmon cakes, because how many times can you have Roasted Asian Salmon? I felt the need to mix it up a little. I figured black sesame seeds would be the little punch that the basic salmon cake needed. If you haven’t ventured into salmon-cake territory, I urge you to – especially if you like crab cakes! (Feel free to make these cakes ahead of time and refridge for up to 1 day.)

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot with lemon wedges.